(gluten free, grain free, can be vegan and/or nut free)
Fall is here to stay, but there are still some summer berries kicking around waiting to be eaten. Hence, I created a blueberry muffin recipe… with a twist! They are naturally sweetened with banana and maple syrup, and are made with buckwheat flour, making them grain free. Long story short, they are essentially a cross between a banana bread and a blueberry muffin, and are super delicious!
What is buckwheat?
Despite the name, buckwheat is not a wheat, and is actually a nutrient dense seed! It is a great option for individuals who are gluten or grain free. However, you can definitely use whole wheat all-purpose flour here if you enjoy gluten and grains!
Fresh or frozen blueberries?
The inner juices of fresh blueberries may bleed into the muffin as it cooks. This is why frozen blueberries are often used in muffin recipes; when the blueberries go into the oven quite cold, the inner juices don’t bleed into the muffin as much. However, frozen blueberries have more water.
Short answer: You can use either. It doesn’t make a huge difference, so use what you have on hand!
How do I make these vegan?
Replace the egg with 3 tbsp aquafaba (the liquid from a chickpea can) or one flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit for 10 mins).
How do I make these nut free?
Just remove the walnuts!Print